Full Share€¦ · suggested that we highlight the amazing health benefits of rosemary in our...
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Full Share Sunflower Sprouts Carrots Summer Squash Fennel Head Leuce Snap Peas Kale Chives Cucumber Rosemary Blueberries (x 2) Half Share Lemon or Green Cucumbers Carrots Fennel Head Leuce Basil Garlic Rosemary Blueberries What Grows Where Dawn Gardens chives, garlic, basil, summer squash Green Cedar Farm blueberries, rosemary Greenville High School lemon and green cucumbers Five Foot Farm head leuce, sugar snap peas, carrots, kale, cucumbers, summer squash, fennel, sunflower sprouts Shoofly Farm rosemary July 19, 2017 — Garlic by Dax Albrecht of Shoofly Farm This year’s sudden transion from a cold spring to hot summer weather was tough on a lot of local farmers’ early crops. Here at Shoofly Farm, our tomatoes, for example, are about a month behind where they’ve been for the past three seasons. Oth- er crops are performing similarly. One hardy crop we grow, however, has thrived through our very wet winter, our cold, damp spring, and our hot dry summer: Garlic. We are happy to say that we have finished harvesng this year’s garlic crop, and it has been our best harvest to date. We are currently knee-deep in the process of braiding and curing our garlic crop. Since garlic has been occupying so much space in our minds recently, we thought we’d share a lile informaon about gar- lic’s life cycle and how it’s grown with our CSA members. Garlic is a unique crop in that it is planted at the very end of fall. We start by selecng the very best bulbs from the previous summer’s harvest. These are then broken up into indi- vidual cloves which are planted 4-6 inches deep into the soil. Once plant- ed, the beds are covered with mulch and forgot about while we take our winter break from the garden. But under that cold oſten frozen soil, those intrepid lile cloves are busy growing a root system and by Febru- ary when the first hint of spring warming comes around, we start to PO Box 1564, Quincy, CA 95971 530.616.8882 [email protected] www.HighAltitudeHarvest.com Bread Share Flavor Walnut and fig see our garlic plants’ first leaves sproung up through the mulch. The plants are then forgoen again and leſt to grow unl June when the gar- lics’ flower stems or scapes are picked off to allow the garlic to focus its en- ergy on bulb growth. It is also at this me that the garlic bulbs start swell- ing bigger and bigger and begin differ- enang into mulple cloves again. By early July the bulbs are dug up, braided while their stems are sll pli- able, and hung to cure. And this is where we’re at now; paently waing for the braids to finish drying so we can finally decorate them and have them ready for sale. As you can see, growing garlic crops is a year round endeavor, so it is with a sigh of relief that we hang up another year’s worth of work, having evaded any major disasters, and turn our aenon to other harvests that (this year) are just geng started. Garlic in the field at Shoofly Farm, and a braid before it’s adorned with dried flowers This is Honey Share and Yarn Share Week!
Transcript of Full Share€¦ · suggested that we highlight the amazing health benefits of rosemary in our...
Full Share Sunflower Sprouts Carrots Summer Squash Fennel Head Lettuce Snap Peas Kale Chives Cucumber Rosemary Blueberries (x 2)
Half Share
Lemon or Green Cucumbers Carrots Fennel Head Lettuce Basil Garlic Rosemary Blueberries
What Grows Where
Dawn Gardens chives, garlic, basil, summer squash
Green Cedar Farm blueberries, rosemary
Greenville High School lemon and green cucumbers
Five Foot Farm head lettuce, sugar snap peas, carrots, kale, cucumbers, summer squash, fennel, sunflower sprouts
Shoofly Farm rosemary
July 19, 2017 — Garlic
by Dax Albrecht of Shoofly Farm
This year’s sudden transition from a cold spring to hot summer weather was tough on a lot of local farmers’ early crops. Here at Shoofly Farm, our tomatoes, for example, are about a month behind where they’ve been for the past three seasons. Oth-er crops are performing similarly. One hardy crop we grow, however, has thrived through our very wet winter, our cold, damp spring, and our hot dry summer: Garlic. We are happy to say that we have finished harvesting this year’s garlic crop, and it has been our best harvest to date. We are currently knee-deep in the process of braiding and curing our garlic crop. Since garlic has been occupying so much space in our minds recently, we thought we’d share a little information about gar-lic’s life cycle and how it’s grown with our CSA members. Garlic is a unique crop in that it is planted at the very end of fall. We start by selecting the very best bulbs from the previous summer’s harvest. These are then broken up into indi-vidual cloves which are planted 4-6 inches deep into the soil. Once plant-ed, the beds are covered with mulch and forgot about while we take our winter break from the garden. But under that cold often frozen soil, those intrepid little cloves are busy growing a root system and by Febru-ary when the first hint of spring warming comes around, we start to
PO Box 1564, Quincy, CA 95971 530.616.8882 [email protected] www.HighAltitudeHarvest.com
Bread Share Flavor Walnut and fig
see our garlic plants’ first leaves sprouting up through the mulch. The plants are then forgotten again and left to grow until June when the gar-lics’ flower stems or scapes are picked off to allow the garlic to focus its en-ergy on bulb growth. It is also at this time that the garlic bulbs start swell-ing bigger and bigger and begin differ-entiating into multiple cloves again. By early July the bulbs are dug up, braided while their stems are still pli-able, and hung to cure. And this is where we’re at now; patiently waiting for the braids to finish drying so we can finally decorate them and have them ready for sale. As you can see, growing garlic crops is a year round endeavor, so it is with a sigh of relief that we hang up another year’s worth of work, having evaded any major disasters, and turn our attention to other harvests that (this year) are just getting started.
Garlic in the field at Shoofly Farm, and a braid before it’s adorned with dried flowers
This is Honey Share and Yarn Share Week!
Fennel This licorice-flavored bulb is delicious raw by thinly slicing into green salad, salmon salad or potato salad. Fennel can also be baked or sautéed into a variety of dishes. The recipe below can be a vegetarian main dish, or it can be paired with roasted chicken, pork loin or Italian sausages.
Fennel al Forno
INGREDIENTS
DIRECTIONS
Step 1 - Heat the oven to 375. Halve the fennel bulb and remove any tough core. Cut the fennel bulbs crosswise into half-inch-thick slices. Bring a large pot of salted water to a boil. Boil the fennel for 2 to 5 minutes, then put it into a bowl of cold water, drain, and pat dry. Season with salt and pepper. Lightly oil a baking dish and layer the fennel to a depth of 1.5 inches. Step 2 - In a small bowl stir together 3 Tbsp olive oil, fennel seed and garlic (smashed into a paste with a little salt), pepper flakes, and chopped rosemary. Drizzle 2 Tbsp of this mixture over the fennel. Sprinkle with rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mix-ture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.) Step 3 - Bake uncovered for 20 to 25 minutes until nicely browned. Garnish with chopped parsley, or a mix of parsley and fennel fronds.
Source: cooking.nytimes.com
4 medium fennel bulbs Salt and pepper 3 Tbsp olive oil, plus more to oil the baking pan 1/2 tsp fennel seed, crushed in a mortar 3 garlic cloves 1 tsp red pepper flakes
1/2 tsp chopped rosemary 1/2 pound fresh mozzarella, sliced or shredded 2 tsp rosemary leaves 1/4 cup coarse dry bread crumbs from Italian or French loaf 1/2 cup grated Parmesan 2 Tbsp shopped parsley, or a mix of parsley and fennel fronds
Rosemary
Green Cedar Farm and Shoofly Farm are providing all of our shares with rosemary this week. Frank at Green Cedar suggested that we highlight the amazing health benefits of rosemary in our newsletter, which piqued our interest. Of course the herb is delicious, but turns out it also gets points for having unique compounds and oils that provide anti-inflammation, anti-fungal, antibacterial and antiseptic properties. Research has also found that the herb can improve memory, promote healthy skin, and help fight cancer. Sign us up! We were also intrigued to learn that you can add rosemary to homemade salves as another way to benefit from its herbal healing powers.
Rosemary-Lemon-Garlic Chicken and Potatoes
1/3 cup olive oil 10 garlic cloves, smashed 3 Tbsp olive oil 1/4 cup fresh lemon juice 3 Tbsp fresh rosemary leaves 6 chicken legs (1.5 lbs) 1 (3.5 oz) jar capers, drained 2 tsp kosher salt 4 skin-on, bone-in chicken thighs (2.5 lb) 2 lemons, sliced 1 tsp fresh black pepper 2 lbs small red potatoes
Preheat oven to 450. Stir together first 8 ingredients in a medium bowl. Place a roasting pan on stove top over 2 burn-ers. Add 3 Tbsp olive oil, and heat over medium-high heat. Sprinkle chicken with salt and pepper; place skin-sides down in a pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken and pour lemon mixture over the top. Bake at 450 for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
Source: timeinc.net
Lemon Cucumbers The first of our lemon (as well as green) cucumbers are coming in from teacher Dan Brown and his students at the Greenville High School Garden. Dan’s classes have been steadfastly growing cucumbers and peppers for High Altitude Harvest shares since we got started 8 years ago! If you haven’t had lemon cucumbers before you’re in for a treat, they are crisp and light and super tasty. Their name comes from their appearance, not their taste. They can be eaten any way you’d eat a green slicing cucumber… but I love to crunch into them just like an apple!
